Sharing Our Treasured 100-Year-Old Family Anchovy Sauce Recipe!

anchovies

🥗Healthier: smoked paprika

💰Cheaper: canned sardines

Sardines are often less expensive and provide a similar umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective while still providing a neutral flavor.

capers

🥗Healthier: chopped green olives

💰Cheaper: pickles

Pickles can mimic the tangy flavor of capers at a lower cost.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower price.

Wash anchovies in water with iodized salt, rubbing them to clean.

Squeeze out excess liquid and strain the anchovies.

Repeat washing process seven times to ensure cleanliness.

Salt the anchovies using a ratio of 2 kilos of fish to 1 kilo of salt, covering them completely with salt to prevent spoilage.

Place the salted anchovies in large glass jars, submerging them in boiling water and normal water to keep them submerged.

Seal the jars with a cloth and rubber band, adding a weight on top, and leave them in the sun for 2 to 3 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens